Crock Pot Beer Brats Recipes

Steps:

• Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to HIGH and cook for 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill bratwurst on preheated grill until they are browned, about 5 minutes.

Steps:

• Combine the onions, garlic, ginger ale, sauerkraut with liquid, and pepper in a large pot; bring to a boil. Reduce heat to low and simmer another 7 to 10 minutes. Add the bratwurst and simmer until the sausages are cooked through, about 15 minutes. Drain, and serve with sauerkraut.

Steps:

• Heat oil and garlic in a large skillet; add bratwurst and brown on each side.
• With a fork, poke holes in each bratwurst and cook for 5 more minutes.
• Transfer brats to crock pot; pour beer to cover.
• Cook on low for 6-7 hours.

Steps:

• In 10-inch nonstick skillet, cook bratwurst over medium-high heat, turning frequently, just until outsides are brown. Place in 5- to 6-quart slow cooker.
• Top with onion slices, garlic, butter, salt and pepper. Pour in beer.
• Cover and cook on High heat setting 4 hours or Low heat setting 7 to 8 hours.
• Serve with sauerkraut and mustard.

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, mix beans and chili powder.
• In 10-inch skillet, melt butter over medium heat. Cook onion in butter 6 to 8 minutes, stirring frequently, until very tender. Using tongs or slotted spoon, remove onion from skillet and place over beans in slow cooker; do not stir onion into beans.
• Arrange bratwurst over onion. In small bowl, mix brown sugar, mustard, barbecue sauce and beer. Pour over bratwurst; do not stir.
• Cover; cook on Low heat setting 3 to 4 hours.
• To serve, place bratwurst in each bun. Lift onion with tongs; arrange over bratwurst in buns. Serve beans as a side dish.

Steps:

• Place half of the bratwurst in the bottom of a 5 quart slow cooker.
• Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves.
• In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer.
• Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
• Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage.

Steps:

• Chop -- Simply cut the brats in 3 pieces each on a angle. Carrots, peel, again chop on a angle (I just like how it looks) in about 2" pieces. Onion, I use 2 large onions, rough chopped. Potatoes, small ones I leave whole, if they are large I will cut in half. Not too small or they get mushy.
• Crockpot -- Brats on the bottom with the carrots, then onions and topped with potatoes. Top all that with the sauerkraut.
• Sauce -- In a small bowl or measuring cup, add the butter and melt in the microwave for 10 seconds, remove and then add in the beer, mustard, bay leaf, 1 teaspoon black pepper and garlic. Pour over the brats and vegetables. Lay 3 springs of thyme right on top of the sauerkraut.
• Cook -- Crockpot - low 6-8 hours. My crock pot takes 7 hours, but every crockpot is different. You just want the potatoes and carrots to be tender. The brats will easily be done. Right at the end of cooking, check for seasoning. No salt was added, but the sauerkraut even though it was rinsed can be salty, so go easy. Besides you are serving a sauce with this dish which also has seasoning.
• Sauce -- This is a great compliment to this dish. You can always just serve it with some mustard, but I love this sauce served on each persons plate in a small side bowl for dipping or for pouring over the vegetables. It is similar to the consistency of gravy.
• Remove the cooking liquid to let it cool slightly before you add it to the sour cream so it does not break the sour cream. It will cool in just a few minutes. In a small bowl add the sour cream, horseradish, mustard, salt and pepper. It is a nice creamy spicy sauce to serve with the brats and vegetables. My Mom always adds more mustard to her portion, so just go by taste. I happen to love my horseradish sauce, so -- each person is unique in their own taste.

Steps:

• In batches, in a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 7-qt. slow cooker. Add remaining ingredients., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

Steps:

• Combine onions, soy sauce, and sugar in bowl and microwave until just softened, about 5 minutes, stirring halfway through cooking. Spread onions and their liquid in bottom of slow cooker. Arrange bratwursts in single layer on top of onions.
• Whisk beer, mustard, and caraway seeds together in bowl and add to slow cooker. Cover and cook until bratwursts are tender, 6 to 8 hours on low or 4 hours on high.
• Transfer bratwursts to platter and tent loosely with aluminum foil. Stir sauerkraut into onion mixture in slow cooker and let sit until warmed through, about 5 minutes. Strain onion-­sauerkraut mixture through colander, discarding liquid, and transfer to serving bowl. Serve bratwursts on rolls, topped with onion-sauerkraut mixture and mustard.